On Sun, 03 Sep 2006 18:21:47 GMT, Steve Wertz
> wrote:

>I have a pound of frozen small, white, raw anchovies. They're
>about 2" each, very thin, and completely white except for their
>eyes and a little greying around some of the tail-fins. They're
>probably 500-600ct/pound. And no, I don't plan on dressing them.
>Anything over 80-100ct/lb is eaten whole in my house.
>
>I was thinking of something Asian-themed since that's where
>they're sold.

We went to an authentic Chinese restaurant once, and had deep-fried
whitebait. It was simply dredged in seasoned flour and fried until it
was crispy, and it was amazingly wonderful!

Steve Wertz wrote:
> On Sun, 03 Sep 2006 15:33:11 -0400, Karen AKA Kajikit wrote:
>
>> On Sun, 03 Sep 2006 18:21:47 GMT, Steve Wertz
>> > wrote:
>>
>>> I have a pound of frozen small, white, raw anchovies. They're
>>> about 2" each, very thin, and completely white except for their
>>> eyes and a little greying around some of the tail-fins. They're
>>> probably 500-600ct/pound. And no, I don't plan on dressing them.
>>> Anything over 80-100ct/lb is eaten whole in my house.
>>>
>>> I was thinking of something Asian-themed since that's where
>>> they're sold.
>>
>> We went to an authentic Chinese restaurant once, and had deep-fried
>> whitebait. It was simply dredged in seasoned flour and fried until it
>> was crispy, and it was amazingly wonderful!
>
> After visiting the same store today, I'm not so sure these are
> really anchovies, but rather whitebait or silverfish. Asian
> stores aren't known for their accurate translations when
> labeling, and many small fish would seem to be called anchovy. As
> that is a species/family name, maybe they do all fall under the
> scientific name Engraulidae. Phillipe would know ;-)
>

Anchovies shall have scales similar to those of herings and sardines...
Whitebait similar to whiting...

Philippe unsure